Risotto Ai Funghi Vegano Recipe

Prepare mushrooms

Clean the mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Slice larger mushrooms into 1 cm thick pieces; keep small ones whole.

Heat 2 tbs olive oil and 1 tbs vegan butter in a large sauté pan over medium-high heat until shimmering.

Add the mushrooms in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes to develop color, then stir and cook another 3–4 minutes until golden and any released liquid has mostly evaporated.

Season mushrooms with 1/2 tsp salt, 1/2 tsp pepper and add half the chopped thyme. Remove about 1/3 of the sautéed mushrooms to a bowl and reserve for garnish; keep the rest in the pan for folding into the risotto later.

Bring the vegetable stock to a gentle simmer in a saucepan and keep it at a low simmer (do not boil vigorously).

In a wide, heavy-bottomed saucepan or deep skillet, heat 1 tbs olive oil over medium heat. Add the finely diced shallot and cook gently for 3–4 minutes until softened and translucent (do not brown).

Add the minced garlic and remaining thyme; cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains in oil and aromatics. Toast the rice for 1–2 minutes until edges become translucent but center is still opaque.

Pour in the white wine and stir continuously until the wine is mostly absorbed.

Begin adding the hot vegetable stock, one ladle (about 120 ml) at a time. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle. Maintain a gentle simmer. This process should take 16–20 minutes total. Taste rice after 16 minutes; it should be al dente with a slight bite.

When the rice is almost done (after about 14–16 minutes), fold in the remaining cooked mushrooms from the sauté pan so they warm through and release flavor into the rice. Continue adding stock as needed.

When the risotto is creamy and the rice is al dente, remove the pan from heat. Stir in the reserved seared mushrooms, vegan parmesan, nutritional yeast (if using), lemon zest, remaining 1 tbs chopped parsley, and 1/2 tsp salt (adjust to taste). Stir vigorously for 30–60 seconds to create a glossy, creamy texture.

Drizzle the white truffle oil evenly over the risotto (start with 1 tsp; add more very sparingly if desired for stronger aroma). Gently fold to combine. Adjust seasoning with more salt and pepper as needed.

Spoon risotto into warmed shallow bowls. Finish with a sprinkle of chopped chives or extra parsley and an extra pinch of vegan parmesan. Serve immediately.